To me this will always be Grandma Turley’s German chocolate cake

 When I was a little girl, Christmas Eve was complete when the absolute best cake came over to our house from my “adopted” grandma, Louise Robinson Turley. She was an amazing cook who even made this cake for my wedding reception. For almost 60+ years of my life, I always felt this made Christmas foods right up there with flat enchiladas and tamales. We could mention 2020 and how awful it was and the world turned upside down, but one of the biggest world flippers was finding out my dad and my husband didn’t like tamales and they would rather have apple pie rather than German chocolate cake. But that is another story….

Her recipe is as follows:

For the Cake

• 1/2 cup Waterboiling
• 4 oz Baker's German's Sweet Baking chocolate1 package
• 2 cups All-purpose flour
• 1 tsp Baking soda
• 1/2 tsp Salt
• 1 cup buttersoftened
• 2 cups Granulated sugar
• 4 large Eggs, separated
• 1 tsp Vanilla extract
• 1 cup Buttermilkroom temperature

Coconut Pecan Frosting/Filling

• 12 oz Evaporated milk(1 can)
• 1 1/2 cups Granulated sugar
• 3/4 cup butter(1 1/2 sticks)
• 4 large Egg yolks
• 2 tsp Vanilla extract
• 1/8 tsp salt
  
  
  

      2 1/2 cups Coconut flakes.                      1 1/2 cups chopped pecans

Heat oven to 350°F.

Cover bottoms of 3 (9-inch) round pans with parchment; spray sides with cooking spray. Microwave chocolate and water in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.

Beat egg whites in small bowl with mixer on high speed until stiff peaks form; set aside. Combine flour, baking soda and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Add egg yolks, 1 at a time, beating well after each. Blend in melted chocolate and vanilla. Add flour mixture alternately with buttermilk, beating until well blended after each addition.

Add egg whites; fold in gently until well blended. Pour into prepared pans.

Bake 30 min. or until toothpick inserted in centers comes out clean. Immediately run small spatula around cakes in pans. Cool cakes in pans 15 min. Remove from pans to wire racks; cool completely

Frosting:

Whisk egg yolks and milk in large saucepan until blended.

Add sugar and butter; cook, stirring constantly, over medium heat 12 min. or until thickened and golden brown. Remove from heat.

Add remaining ingredients; mix well. Cool to desired spreading consistency